A new instrument to measure cheese curd rigidity, and preliminary trials in cheesemaking-Reference-Cited by-同舟云学术

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A new instrument to measure cheese curd rigidity, and preliminary trials in cheesemaking

Published:1981-10 Issue:4 Volume:34 Page:139-142
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Tech

Author:

HATFIELD D. S.

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.1981.tb01512.x/fullpdf

Reference6 articles.

1. Effect of use of milk concentrated by ultrafiltration on the manufacture and ripening of Cheddar cheese

2. L. A. Kelly (1951 ), Thesis. University of Wisconsin, Madison, Wis, USA.

3. J. Thomasow, and E. Voss (1977 ) International Dairy Federation Annual BulletinDocument No. 99.

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Estimation of coagulation time in cheese manufacture using an ultrasonic pulse-echo technique;Journal of Food Engineering;2018-01

2. Cheese Making: Cutting Time Prediction;Encyclopedia of Agricultural, Food, and Biological Engineering, Second Edition;2010-10-19

3. Review of systems for monitoring curd setting during cheesemaking;International Journal of Dairy Technology;2002-05

4. Secondary (Non-enzymatic) Phase of Rennet Coagulation and Post-coagulation Phenomena;Cheese: Chemistry, Physics and Microbiology;1993

5. The kinetics of milk coagulation: IV. The kinetics of the gel-firming process;Biotechnology and Bioengineering;1987-04-05

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